authentic german goulash

An authentic German goulash recipe just the way my mother-in-law makes it. Tender chunks of beef in a rich, hearty, delicious onion gravy.

Authentic German Goulash Recipe

beef

2.2 lbs onions (1 kg)

carrots

celeriac celery

butter

tomato paste

½ teaspoon sweet paprika

paprika

dry red wine (750 ml, Note 2)

beef stock (300 ml)

bay leaves

marjoram

caraway seeds (to taste)

salt

black pepper

Chop meat

Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside.

Chop vegetables

Brown vegetables

Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don’t let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.

Add tomato paste

Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly.

Add paprika

Add both kinds of paprika powder and stir well to combine.

Add liquids

Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don’t add salt now; it all depends on the stock you are using.

Simmer goulash

Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.

Adjust taste

Thicken gravy

The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to reduce more. However, I seldom find that necessary; it’s usually as thick as we like after the initial cooking time.

This is an authentic Hungarian goulash recipe for one of Hungary&#039;s most famous dishes. It consists of tender beef pieces in a rich, delicious sauce made with lots of paprika and caraway seeds.

Traditional Hungarian Goulash Recipe

lbs stewing beef (beef chuck)

lard (or vegetable oil, divided, Note 1)

onions (about 300 g/ 10.5 oz)

garlic cloves

red bell pepper (about 100 g/ 3.5 oz)

tomatoes (about 200 g/ 7 oz)

paprika powder

¾ teaspoon ground caraway seeds

beef broth (or water, Note 2)

fine sea salt and black pepper

Cube the beef

Cut the beef chuck into small cubes, about 0.7 inches/ 2 cm. Place them onto paper towels and pat them dry with more paper towels. Chop the onions very finely. 2 lbs stewing beef + 2 onions

Sear the beef

Sear the beef: Melt some of the lard (or oil) in the pot. Sear the beef cubes in 2 or 3 batches, depending on the size of your pot. Cook them for about 5 minutes per batch or until nicely browned on all sides. Add more of the lard before each batch. Transfer the meat to a plate and set it aside.2 tablespoons lard, divided

Cook onions

Cook onions: Add about 1 teaspoon more lard to the pot and fry the chopped onions until very lightly colored, about 5 minutes, stirring often and keeping an eye on them. If they threaten to catch, add a splash of water and continue cooking.

Add peppers

Add the minced garlic, chopped peppers and tomatoes, and bay leaves, and cook for about 3-4 minutes, stirring a few times in between.3 large  garlic cloves + 1 red bell pepper + 2  tomatoes + 2 bay leaves

Add both sorts of paprika and ground caraway. Stir well for about 1 minute. Add the tomato paste and stir well again. Add the meat cubes and the beef broth, stirring again.2 tablespoons Hungarian sweet paprika powder + ¼– ½  teaspoon Hungarian hot paprika powder + ¾ teaspoon ground caraway seeds + 1 ½ tablespoons tomato paste + 2 cups beef broth

Simmer Hungarian goulash

Simmer Hungarian goulash: Cover the pot, bring to a boil, lower the heat, and simmer the goulash until the meat is very tender, about 1 ½ – 2 hours. Check to make sure that the meat is really tender.

Thicken beef goulash

Reduce: Uncover the pot and continue cooking the goulash for another 10-15 minutes until the sauce reduces and thickens slightly. Adjust the taste with salt and pepper.fine sea salt and freshly ground black pepper

This is like an old family recipe since my parents were Hungarian.   I make it much the same but do diced tomatoes rather than tomato paste.  I also add sliced carrots and chopped fresh parsley. Once cooked, I top it off with Nookedly

I made this recipe today and it's amazing! The beef I got was pre-cut for stew maybe chuck maybe not. Don't you hate it when people change up the recipe and then say it didn't come out right? Well, here it goes: a splash of red wine I'll try next time, after pan frying what was called for, I dumped it into my Instant Pot on slow cooker setting. I used one tomato and a can of diced w/chilies. A dash of oregano later and I'm licking the spoon! I'll be checking out your other recipes.

I too have tried several Hungarian goulash recipe and this by far is the best. Definately reminded me of what we had in Hungary. I highly recommend this and will be making it often.

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